We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
INGREDIENTS (for 8 servings):
- 1 (8 ounce) can crushed pineapple with juice
- 4 cups water
- 2 cups white rice
- 1 tablespoon peanut or walnut oil
- 2 eggs, beaten
- 1/2 teaspoon sesame oil
- 1 (12 ounce) package tofu, diced
- 3/4 cup chopped mushrooms
- 3 tablespoons soy sauce
- 3 green onions, thinly sliced
- 1 cup diced carrots
Open can of crushed pineapple and drain juice into a cup.
In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.